Im the anon who posted >>21954711I decided to try making a fully baked cheesecake, and this was the result. Thoughts??>I dont plan to sell it tho.Needs too much time and resources to make
>>21964203looks cheesy
>>21964203Pic of a slice
>>21964203Pies are suppose to be round. Not rhomboids.
>>21964203This is what the entire thing looks like
>>21964203bottom looks soggy, mine turns out the same wayis it because the waterbath water somehow seeps on or is it because i didn't pre-bake the biscuits for long enough and the cream cheese soaked in
>>21964203.......I should call her.....
>>21964211>seeps onseeps in
>>21964208who said that? now i'm gonna make a pentacontahedron cake!
>>21964211Water bath, or possibly too much butter. If it's not an atrocity, then it's a cheesecake. Bone apple teeth!
>>21964220It's not gonna cook evenly. Unless you're a physicist and create a new stove. By the way, why is all new technology related to electronics. Kinda boring.
>>21964211You can always just ignore the graham cracker crust and use anything else. I like taking brownie mix, baking it about half as thick as normal in a circular pan, and using that as the base layer for cheesecake.
>>21964211It does look soggy. I always line the outside of my spring form with foil, and do not fill the water bath above the foil line>>21964203 how did you do your bottom?
>>21964203Looks cheesy.
>>21964203It looks good in general OP! Nice texture, would eat. What's the top and what style did you make?
>>21964209Can't say I'd make any better since I don't make cheesecake, but I don't think I'd like it. Looks too hollow. Not enough cream cheese and/or milk? looks like it'd fall apart.
>>21964203Soggy bottom. If using a water bath, wrap the outside of the pan with a SINGLE sheet of foil. Get the wide foil for this. Do not try to joint multiple sheets, it will not work.Top looks a little lighter than I like to make mine, but that’s probably just a me thing. Crumb looks a little grainy but perfectly acceptable. 8/10.
>>21964205Cheesecake'd to meet u
>>21964324Shoehorned shit AI anon, please go away.
>>21964211>>21964230>>21964241>>21964320I did waterbathed it, water covered half the mold, But I wrapped the mold with aluminum foil. It wasnt torned in any part btw. >Looks soggyyes, but even so, it actually turned out very hard and crunchy... Too much butter maybe?
>>21964356>14.02.25who the hell writes timestamps this way? somewhere in south america i'm guessing from the hour?
>>21964320Op here again. Is it any different than aluminium? It was very dry when I took off the ove, but it became kinda humid after I took it from the fridge, even tho I left it in slightly opened oven for at least an hour to coool it down smoothly. I used 4 eggs, I heard that water in the cheesecake can come from it
>>21964320>>21964364This was for you btw, sorry I marked it wrong
>>21964209I would devour that like a fiend.
>>21964262Home made strawberry jam. I buy the strawberries in a local farmers market my town has during thursdays
>>21964364he's in utc-3
>>21964378Deliciously baste
>>21964354Oh okay then :(
>>21964356Too much sugar probably, if it’s more like a brittle than a crust. Mine currently does that and I’ve been meaning to fix it, but I haven’t made a cheesecake in many years so I haven’t yet.Did you bake the crust on it’s own before adding the filling?
>>21964356Very interesting, i think it’s too much sugar as well. Too much butter wouldn’t make it THAT hard
>>21964475>>21964503I didnt add any sugar. I used a biscuit called Maisena, I used around 245 grams of biscuit andoxed with 84g of melted butter. It had that sandy like texture >if the crust get too glued on each other almost like a finished sablee it indicates that you used too much butter) I then put in a pre heated oven for 10 minutes and let it cool down as I was making the filling. I didnt put in the fridge tho. It was solidified when I add the filling tho.
>>21964557And mixed*
>>21964356Cheesecake portion looks yummy.For the crust I’ll differ and suggest maybe the biscuits are blitzed too fine, so the biscuit dust combined with butter is becoming a brick instead of crumbly like a larger crumb should do.
